One of the participants from the Master Barista class at Università del caffè (UDC) Jakarta is busy weighing 14 gram of ground coffee, which is going to be used to make espresso. This is the first task assigned to them by Michele Pauletic (33), the Barista trainer who comes straight from Illy’s head office in Trieste, and is here to share the infamous Italian coffee serving technique which is held from 23 – 25 November, 2011. Michele teaches the participants many kinds of tamping technique (solidifying ground coffee to a portafilter) in order to achieve 30 ml/oz brewing result within 25 to 30 seconds. That’s just one of the many modules presented by Michele, the Barista Master from Illy, who has shared his knowledge all over the world, and visits Jakarta for the second time.

Michele (pronounced mee-KEH-leh) not only shares his knowledge about how to be a barista, but he also leads the participants further into learning about the Italian coffee culture. For example, in Trieste cappuccino is served in a much smaller cup (called a demitasse) which only holds 90 ml of coffee, and he also explains the difference between a caffe late (espresso and frothless milk) and latte machiatto (espresso with frothy milk). Michele, who is invited by Università del caffè (UDC) Jakarta has shared plenty of practical tips within the 3 days schedule, and I am invited to see how a Barista in his calibre can train the participants, in which amongst them is Adi W. Taropertajeka, who attends the third day’s schedule.

Michele says the Indonesian participants who have taken classes at UDC are just as competitive as the participants abroad. He compares them to the participants from Japan who have good techniques, but prefer to stick with the ones they are familiar with. However, Michele is glad with the Indonesian participants who are welcoming and not afraid to do many trials to achieve the best result. Every once in a while he will cheer a participant who manages to achieve excellent brewing, “Look how they’ve made the tiger strip, an early indication to the crema that shows great extraction!” he says excitedly.

The lesson material is designed by Illy’s head office to give more values on various pratical tips and techniques from Michele, who is helped by his assistant, Nicola Scgognamiglio.

They both demonstrate how to set the dosing on the grinder so that you can produce 7 gram of ground coffee in one pull. The method is to turn the bolt on the doser until you get the exact 7 gram amount of coffee, then all you have to do is take 2 pulls and you’d get 14 gram of dosing.

What is so interesting and often goes unnoticed is the way they both teach proper maintenance of the espresso and grinder machine, which is actually so quick and yet so crucial because not only does it maintain the quality of the beverage produced, but also makes the equipment lasts longer.

Nicola demonstrates in detail the steps of maintainance such as the back flush using chemical powder which is inserted into the portafilter. He uses a blind filter placed on the portafilter, pours a teaspoon of chemical powder, replaced back the machine’s group head and pressed the brew button three times, in the period of 15 seconds each. He then continues cleaning the shower screen and the steam tip as a routine maintenance that must be done periodically.

While talking with Michele, I ask “What typical mistakes that a barista often makes?”

And his reply is “Not setting the grinder! This happens almost in every place I’ve been to, including those in Italy. Many baristas still don’t undersand the importance of setting the grinder, even though all it takes is just a bit of patience, and immediately you will see the difference when you’v done it correctly.”

At Università del caffè (UDC) Jakarta, the participants are faced with Mazzer Mini grinders that require more power to turn the collar when adjusting the grinder.

Ronald Purba and Arief Budiman, the instructors at UCD also step in to explain the quick technique in adjusment to several participants, “You have to turn the collar until you can no longer move it, then starting from that point, move the collar bit by bit because usually the point that you want to achieve is not going to be far from there.”

One of the unique things that is offered at UCD is the creative coffee lesson, using special recipe designed by Illy, like the café freddoin different variations, and the Marochino and several other menus that are presented and demonstrated by the participants. There are however no complex recipes, but simple cocktail utensil such as the Boston shaker and a milk shaker allow the participants to create variations of beverages in different textures and tastes.

At the end of the lesson, there is, of course, a written test and a competition amongst the participant to create two cups of espreso and cappuccino in 10 minutes, with Michele and Michael Gibbons as the judges, who will present a set of Illy cups designed by a German designer Tobias Rehberger, to the winner of the competition.

According to Michael Gibbons, the Business Development Manager of PT Bahana Genta Viktory, it might not be possible to invite Michele every year, as he has tight schedules, but that doesn’t stop anyone from participating similar events which will be held in the future, as this is Illy’s way to share authentic Italian coffee experiences.

For the Images:

Barista and Food and Beverage Industry : “Don’t forget that baristas are a part of the F&B industry, a domain in the hospitality industry who not only demands urgency but also create a comfortable atmosphere to its customers.” One of the tips given by Michele Pauletic at the Master Barista class at Università del caffè (UDC), PT Bahana Genta Viktory, 23-25 November 2011.

Nicola Scognamiglio : A barista must really understand how to clean an espresso machine to maintain the quality of the beverages he creates.” One of the essential tips from Nicola, Michele’s assistant who stresses on the cleanliness of espresso machines.

14 gram double shot : Every participant must be able to produce espresso with a dosing or measurement of not more than 14 gram for two cups of espresso. Michele teaches the correct tamping technique so this “holy number” can be achieved.

Barista Competition : At the end of the event, the participants compete against each other to make espresso and cappuccino with a set of Illy’s “Art Collection” coffee cups, designed by Tobias Rehberger.

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ANDY, the base for perfect cappuccino is a perfect espresso, you cant do a good cappuccino with bad espresso, off coruse you could be a good designer, but if your target is only the latte art you will never be barista, learn the important things than the frivolities, please guys, be serius, and dont talk about things you don’t know
14-15 grs for bouble shots and 7-7.5 for single, never more unless you are in possession of a lever machine the second are 30 and the milliliters are 25 fixed this rules in your mind!!!

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Brewing coffee is truly a combination of art and science. It takes knowledge, skills, and most importantly, passion for a perfection. The contents of this coffeelicious blog is created by me, who effortlessly cool and adorable by nature. Trusting me at your own risks.

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